Light, silky, and a little decadent—this no-bake dessert lets peak berries shine. Reducing The Olive Leaf Chocolate Balsamic Vinegar into a quick syrup adds fudge-like depth without being heavy, while a whipped almond cream brings everything together in minutes. Perfect for dinner parties, brunch, or an easy weeknight treat.

Ingredients (6 servings)

Balsamic Drizzle

• ½ cup The Olive Leaf Chocolate Balsamic Vinegar

Almond Cream

• 1½ cups sour cream
• ½ cup + 2 Tbsp cream cheese, room temperature
• ¼ cup confectioners’ sugar
• ½ tsp almond extract

Berries & Topping

• 1 lb fresh strawberries, hulled and sliced
• 1 cup fresh raspberries
• 1 cup fresh blackberries or blueberries
• 3 Tbsp almonds, chopped and lightly toasted

Directions

1. Reduce the balsamic. In a small saucepan, bring Chocolate Balsamic to a boil; simmer until reduced to about ¼ cup and syrupy, 6–8 minutes. Transfer to a small bowl to cool.
2. Make the almond cream. In a mixing bowl, whisk sour cream, cream cheese, confectioners’ sugar, and almond extract until smooth and fluffy.
3. Assemble. Divide berries among six dessert bowls. Spoon a generous dollop of almond cream over each, drizzle with balsamic reduction, and finish with toasted almonds. Serve right away.

Make-Ahead & Serving Tips

• Do ahead: Reduce balsamic and mix almond cream up to 24 hours in advance; refrigerate separately. Stir the cream before serving.
• Lighten it up: Swap half the sour cream for plain Greek yogurt.
• Nut-free option: Use toasted pumpkin seeds or skip the topping.
• Flavor swap: Try Strawberry, Raspberry White, or Espresso Balsamic for a fun twist.